Remove stems from kale leaves and roughly chop kale into bite size pieces. Add chopped kale to a colander and rinse gently under cold water to clean any excess dirt off the leaves. Shake off any excess water; you can leave the kale a little wet as this will help to cook it in the pan.
In a skillet on medium, heat butter or olive oil. Add in the chopped kale and season with sea salt and pepper. (If you want to add crushed chillies, add them to the pan at this point.)
Allow the kale to cook for 2-3 minutes until it begins to wilt and becomes bright green in colour, gently tossing the kale every minute to ensure all leaves are coated in oil and wilted.
Using a spoon or spatula, make a pocket for each egg in the kale, and crack one egg into each pocket.
Cover the pan and allow the eggs to cook until opaque; about 4-5 minutes.
Once eggs are cooked, remove from the heat and top with crumbled goat cheese and pesto to taste.